Greek Style Lemon Potatoes

• 4 large russet potatoes, scrubbed and sliced crosswise into 1/2-in .-thick rounds
• 14 cup lemon juice
• 1 tablespoon olive oil
• 1 12 tablespoons oregano leaves, chopped (I used about 1 1/2 tsp dried oregano)
• 2 teaspoons lemon zest
• 3 garlic cloves, minced
• 2 teaspoons salt
• 23 cup crumbled feta cheese

1. Preheat oven to 450 and butter a 9- by 13-in.
2. baking dish.
3. In a large bowl, toss potato slices with lemon juice, olive oil, oregano, lemon zest, garlic, and salt; layer slices in baking dish.
4. Pour 1 cup boiling water over potatoes and bake, uncovered, until most of the water has evaporated and potatoes are tender, about 30 minutes (mine took longer).
5. Top with feta and bake until golden, about 15 minutes more.

russet potatoes, lemon juice, olive oil, oregano, lemon zest, garlic, salt, feta cheese

Taken from www.food.com/recipe/greek-style-lemon-potatoes-206889 (may not work)